Eosinophilic Esophagitis Friendly Vegan Garlic Sautéed Mushrooms
Total time25 min
Prep time10 min
Cook time15 min
4.5(28)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 lb cremini mushrooms, cleaned and halved
- 4 cloves garlic, thinly sliced
- 1 tbsp vegan butter
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp fresh thyme leaves
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the mushrooms in a single layer, cut side down, and cook undisturbed for 4–5 minutes, until the undersides are deep golden brown. Stir and continue cooking for 2–3 minutes more, until the mushrooms are browned on most sides and any released liquid has evaporated.
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